Low Carb Greek Bowls: Perfect for meal prep

These low carb, trim healthy mama s Greek bowls are so good!

I made these as part of my meal prep for me and my hubby. They don’t have to just be for meal prep though. This is a perfect lighter meal when you want to lighten things up. It’s light in ingredients but is a filling meal. My hubby really liked them too. Whether you want them for meal prep or to serve for dinner, this is a great meal!

You can easily adapt these bowls for different tastes.

My hubby and I have different tastes. He doesn’t like tomatoes or cucumbers and I love them. Leave out what you want and add in something else. This recipe is so easy to make. You can prep the chicken ahead and store in the fridge until the day you want to make it. This is one of those recipes that can be thrown together for a fast last minute dinner.

The chicken is very flavorful and isn’t dry.

You can use chicken thighs if you want, in place of the chicken breasts. But we found the chicken breasts weren’t dry at all. If you don’t want to use lettuce, just increase the other veggies in the dish. I also use regular black olives because they are cheaper than kalamata olives. You can use those if you prefer. I also prefer the flavor of regular black olives, so that is an easy sub for me. If you like Greek food, you will loved these Greek bowls!

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Low Carb Greek Bowls

Ingredients

• 1 1/2 Lb Chicken Breasts, diced
• 2 T Nonfat Greek Yogurt
• 2 t Lemon Juice
• 2 t Dried Dill
• 1 t Salt
• 1 t Garlic Powder
• 1/2 t Black Pepper
• 1/2 C Non-fat Greek Yogurt
• 1 t Dried Dill
• 1 t Dried Oregano
• 1 T Lemon Juice
• 1/4 C Olive Oil
• 2 T Red Wine Vinegar
• 2 t Minced Garlic
• 1/4 C Shredded Cucumber

Bowl ingredients: Chopped Romaine, 1 Medium Cucumber Chopped, Chopped Tomatoes, Halved Black Olives, Small Red Onion diced, Feta Cheese

Instructions

• In a bowl mix 2 tablespoons of non-fat Greek yogurt, 2 t lemon juice, 2 t dill, 1 t salt and garlic powder, and 1 tsp of black pepper.
  
• Add the diced chicken and stir to coat. Add everything to a gallon ziplock bag and allow it to marinate for 30 minutes.
  
• Preheat oven to 350 degrees. On a parchment lined cookie sheet, dump contents on the sheet and place in the oven. Bake for 20 minutes and check for doneness.
  
• Place chopped romaine in bottom of bowls or meal prep containers.
  
• Mix the remaining ingredients, the non-fat Greek yogurt to the shredded cucumber (if using).
  
• Add desired ingredients to the bowls.
  
• When ready to eat, top with dressing/tziki sauce. Eat.